Chicken rice and Vegetable Casserole via Your Crock-Pot: Easy, Healthy, Versatile and Delicious 

  • 1 cup Uncle Ben’s parboiled rice, uncooked
  • 3 cups low sodium chicken stock or broth or use your own homemade
  • One 11 ounce box of 365 Organics cream of mushroom soup
  • Two large chicken breasts cut up with very sharp kitchen shears into 1-inch pieces or cut with a very sharp knife
  • 1 teaspoon minced garlic
  • 1 tbsp to hydrated minced onion or fresh
  • 1 cup shredded part skim mozzarella
  • 16 oz of your choice of vegetables. I used frozen carrots and peas and frozen broccoli. It amounts to about 3 cups frozen vegetables.
  1. Combine all the ingredients in the slow cooker except the chicken and frozen veggies.
  2.  You’ll want to cook the chicken chuncks till they are almost done before you add them to the Crock-Pot or your Multi Cooker set on Crock-Pot function like I did in this recipe.
  3. I cooked the chicken in my microwave, checking every minute and I put some Schilling Garlic Salt that was just opened and very fresh and the aroma was awesome- even though I normally refrain from using garlic powder. It’s a great thing to have in your kitchen to add the subtle flavor of garlic with a little bit of salt and parsley.
  4. You want to cook two to three hours on high or 4 to 6 hours on low temperature. 1 hour before it’s done you’ll want to add your vegetables, whichever once you decide to use. Now you can vary the sauce that you use in this possibly marinara sauce and they can Italian version. You can change the vegetables you use. 

        I cut up the chicken with my kitchen shears made by a brand called Yummy. I got them on Amazon.

         The low sodium chicken broth I used was made by Pacific.

        I made fancy recipes and ones that were way more involved with us that I was cleaning up the kitchen for hours and this one I enjoyed so much and it really didn’t take much Hands-On work and it gave me some nice leftovers that I can have for a couple days. This recipe serves 8. The prep time is about 20 minutes the cooking time is 3 to 7 hours to fitting on your slow cooker or your multi-cooker. The ideal slow cooker size is 6 quart the one that I have.

        Hope you enjoy this recipe as much as I have enjoyed this recipe and I will definitely make this again. I have a paperclip in the book so I can open it up to this page  easily.

        Recipe adapted by Paulette Motzko from Phyllis Pellman Goodman’s Fix and Forget it Lightly “Chicken and  Rice Casserole.”

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